Chefs blend Japanese, Chinese, Thai, and Malaysian dishes on a menu that highlights sushi rolls and spicy curries

Salads and Italian-inspired entrées made from fresh, seasonal ingredients served in historic home

Students learn how to prep and sculpt california and vegetable rolls to eat in the restaurant or take home

French bistro whips up mussels, escargot, chicken cordon bleu, and other classic dishes

Chefs sling chicken wings, brisket, and ribs alongside craft brews in eatery with flat-screen TVs and nights of poker, karaoke, and football

Pizzas, philly cheesesteaks, wings, and pastas for all-day delivery or dine-in for dinner

Bountiful servings of steaming noodles or fresh, uncooked sashimi satiate diners nestled into comfy booths

Northern Italian specialties and New World dishes made with homemade pastas as well as gluten-free and whole-wheat alternatives

Six types of sangria, Valencia-style paella with lobster, scallops, and sausage, and traditional tapas of the Iberian Peninsula